Easy Raspberry Cake

Submitted by Mami J

"This is a fast, easy recipe for a moist, fruity coffee cake. I have used blackberries instead of raspberries with good results. From a magazine clipping. Does not include the time needed to cool cake."

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 12

ingredients

• 177.44 ml unsalted butter, softened
• 236.59 ml sugar
• 14.79 ml sugar
• 3 eggs
• 4.92 ml vanilla
• 2.46 ml grated lemon zest
• 29.58 ml fresh lemon juice
• 473.18 ml all-purpose flour
• 7.39 ml baking powder
• 2.46 ml salt
• 157.80 ml milk
• 236.59 ml fresh raspberry

• To garnish

• powdered sugar
• fresh raspberry

directions

1. Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess.
2. In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add milk and beat until blended. Gently fold in raspberries, a rubber spatula works well.
3. Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
4. Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
5. Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.

Reviews

[NorthwestGal]

This was a wonderful coffeecake! It's so easy to make, too. Thanks for sharing your recipe, MamiJ. The batter was fairly thick and I first thought maybe I had made a mistake. But I went ahead with it anyway, and it baked up wonderfully and produced a delicious cake. The top cracked a bit when I sliced it for serving, but it was still delicious. Made for Susie's World Tour 2018 (Pennsylvania Dutch).